The Sake Anatomy › Sake Brand Index › Mizubasho
No.26 · Brewery Profile
Mizubasho水芭蕉 · Nagai Sake Brewery 永井酒造
Founded in 1886 in Kawaba Village, Gunma, using spring water filtered through the Oze plateau. In 2008 sixth-generation head Noriyoshi Nagai launched Mizubasho Pure, a bottle-fermented, champagne-method sparkling sake.
Who makes Mizubasho?
Nagai Sake Brewery, founded in 1886 in Kawaba Village, Gunma, using spring water filtered through the Oze plateau. In 2008, sixth-generation head Noriyoshi Nagai launched Mizubasho Pure, a bottle-fermented, champagne-method sparkling sake.
What does Mizubasho taste like?
Tagged Aromatic & Fruity and Elegant & Refined, Mizubasho spans two styles: the Pure sparkling is fragrant and lively at SMV +10, acidity 1.4, with 4/5 aromatic and acidity ratings, while the still Junmai Daiginjo is equally aromatic at 4/5 but calmer, at just 2/5 acidity.
Which bottle should you try first?
Try the Junmai Daiginjo, explicitly described as “the export ginjo flagship” — clean and fragrant, made from Yamada Nishiki, before exploring the more unusual bottle-fermented Pure sparkling.
How does Mizubasho compare to other Gunma breweries?
Gunma’s other listed brewery, Gunma Izumi, is tagged Rich & Umami and Acidity-driven — a heavier, more acid-forward profile than Mizubasho’s Aromatic & Fruity and Elegant & Refined pairing, which favors fragrance and polish over weight.
Frequently asked questions
When was Mizubasho founded and by what water source?
In 1886, in Kawaba Village, Gunma, using spring water filtered through the Oze plateau.
When did Mizubasho begin making sparkling sake?
In 2008, when sixth-generation head Noriyoshi Nagai launched Mizubasho Pure, a bottle-fermented, champagne-method sparkling sake.
What rice is used in Mizubasho’s bottles?
Yamada Nishiki, used in both the Pure sparkling and the Junmai Daiginjo.
The bottles
Pure (Sparkling)水芭蕉 ピュア
薫酒 Kunshu · Fragrant“Champagne-method sparkling, made since 2008.”
Junmai Daiginjo水芭蕉 純米大吟醸
薫酒 Kunshu · Fragrant“The export ginjo flagship; clean and fragrant.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: imadeya.co.jp · wabunka-lux.jp